Strawberry Rhubarb Crumble
Guys! We're back up and running. ICYMI, the site was down for a couple of day because we're working on a transitioning the blog to a new name. You may've already seen the sneak peek on instagram, but if you haven't, we'll be soon be ditching the name Fettle Vegan and calling the blog Good Saint. More on that in my next post! If you're not already subscribed to our weekly newsletter, now might be a great time - so you don't miss a thing when we switch over! For now, I'm bringing you a sweet, seasonal treat: Strawberry Rhubarb Crumble. This crumble is the BEST. Is it yummy, it is sugar-free, and it is so simple it'll blow your mind. Oh, and did I mention gluten-free? And soy-free? It ticks those boxes too, babes. It's a baked good you can feel good about eating and will feel good about eating because it tastes damn delicious. I did good, guys. And I think you're gonna be really proud of me.
I needed a sweet, simple dessert. I've been BUSY lately! With the site changes and the wedding - posts on THAT coming soon, too! - plus the honeymoon, and now my 200-hour yoga teacher training at CorePower, I've been exhausted lately and playing constant catch-up. I just don't have time for 15-ingredient layer cakes these days! Just 10 ingredient crumbles. 😉 I worked hard to keep the ingredients simple and whole, because I'm all about eating real, wholesome foods these days. Nothing processed, no preservatives, no extra sweeteners. It's summer - you don't need that shit. Whether you pick your own sweet strawberries (I MISS doing that in Maine every year!) or just buy 'em on sale at the grocery store, the secret here is really the rhubarb. It gives such a great tart balance to this easy dish. I highly recommend adding a dollop of coconut whip before serving - it's the perfect topping. Recipe linked below - so let's get cooking!
2 cups fresh rhubarb, sliced
4 heaping cups fresh strawberries, chopped
2 tablespoons lemon juice
1 tablespoon chia seeds
1 cup almond flour
2 cups GF oats
1/4 cup monk fruit sweetener (or sweetener of your choice - sugar works if you're into it, and the ratio is 1:1!)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup softened coconut oil
2- 15 oz. cans whole fat coconut milk
1-3 tablespoons non-dairy milk
1-3 tablespoons monk fruit sweetener (again, use your fave sweetener here if you prefer!)
1 teaspoon vanilla
Preheat oven to 375 degrees. Grease a 9x13 inch glass baking dish and set it aside.
In a large mixing bowl, toss your strawberries and rhubarb in the lemon juiced chia seeds until evenly coated. In a separate mixing bowl combine the almond flour, GF oats, flour, monk fruit sweetener, baking powder and salt. Add in the softened coconut oil and stir until crumbs begin to form.
Pour the strawberry rhubarb mixture evenly into the greased glass baking dish. Top with the oat + almond flour crumble mixture, distributing evenly. Put the crumble into the oven and bake for 35-45 minutes, until crumble topping becomes golden and berry mixture bubbles. Remove from oven and let cool completely before serving. Or eat it straight from the pan while you watch the Bachelorette. I'm not here to judge!
To prepare the coconut whip, simply scoop the firm solids from the cans of coconut milk into a large mixing bowl and toss in the sweetener, milk, and vanilla and whip with beaters until fluffy. Scoop onto your crumble and enjoy!
Leftovers - both the crumble and the ship - stay well, wrapped separately, in the fridge for up to a week.
To reheat, cover with foil and reheat at 350 degrees for about 20-30 minutes, or until warm in the middle.
Double Fudge Brownies - grain-free + sugar-free!
IT'S FINALLY HERE! Well, TWO things are finally here! First, I leave for my bachelorette weekend in Palm Springs tomorrow with 14 of my closest friends to spend the weekend poolside - and I'm SO excited! We'll be doing yoga, tie-dyeing, taking selfies on pool floaties, and just generally chilllllling before I have to get back to the stress of wedding planning on Monday. I can't wait! But before I go, I also teased you guys last week on instagram with this recipe, and figured it was only right to share it with you babes before I left on this long weekend adventure. It's a recipe I'm super proud of and super into because it's totally free of ANY sugar (you'll see how!) and all grains, making this the perfect batch of brownies to make for someone with food allergies or who is just crazy strict watching their diet, like I am in prepping for this wedding. (I wanna look badass and feel my best!)
I based the recipe off of the Double Fudge Mint Brownies recipe in my cookbook, Homestyle Vegan, but the original version is full of flour and sugar and all things generally off limits for people with food allergies. Of course, if you need to tweak it to suit your particular preferences please do so, but let us know what changes you make in the comments! It can be helpful for other readers to see what substitutions worked...and which didn't. These are the ultimate fudgy brownies, soft and dense with a chewy outer crust. You can pull them from the oven a few minutes early if you like 'em even fudgier, but either way I think they're best served warm with a glass of almond milk on the side. Anyway, I've got bathing suits and sunscreen to pack, but trust me - you're going to love every second of eating these - and you're going to love how healthy they are even more!
1/2 cup almond flour
1/2 cup oat flour
1/2 cup cocoa powder
1/2 cup monk fruit sweetener (we use Lakanto Classic)
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup coconut oil, melted
1/2 cup monk fruit syrup (we use Lakanto Maple Syrup to keep it sugar-free) OR maple syrup OR agave nectar
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 cup vegan chocolate chips or chunks
Preheat oven to 350º. Grease or line an 8x8 in baking dish.
In a large whisking bowl whisk together the flours, cocoa powder, monk fruit sweetener, cornstarch, baking powder and salt.
In a separate mixing bowl, combine the melted coconut oil, monk fruit syrup, unsweetened almond milk and vanilla extract. Pour these wet ingredients into the dry ingredient mixture and use a wooden spoon to combing the mixture completely. The batter may be stiff, so feel free to get in there and use your hands if you like. Once the batter is uniform, pour in the chocolate chips or chunks and stir to evenly distribute them throughout the batter.
Press the mixture into the prepared baking dish, using the back of the wooden spoon to press the mixture down evenly into the dish. Bake for about 30 minutes, or until an inserted toothpick comes out almost completely clean. If you bake them too long, they will become dryer and much more cake-like than fudge-like in texture. Remove the dish from the oven and place it on a cooling rack to cool completely before slicing. For the ULTIMATE fudge brownies, see the tip below. Once cooled, slice and enjoy!
Make these brownies EXTRA FUDGY by refrigerating them after cooling for at least 1-2 hours before slicing. The fridge helps cool the core before it has set completely, resulting in some of the best damn brownies ever!
Leftovers can be left on the counter or in the fridge in an airtight container for up to three days. After that they'll start drying out.